Production area of ​​the olives:in the provinces of Florence, Arezzo, Siena and/or from the best italian areas.
Cultivar: italian varieties.
Harvesting period: from October to December.
Processing times: within 15 hours from picking.
Cleaning olives:removal of stems and leaves using patented machines and olives washing with purified water.
Processing: a continuous airtight cycle, under nitrogen. Extraction at a controlled temperature (cold extraction) in absence of oxygen.
Filtering: pure cellulose.
Storage: at a controlled temperature in stainless steel containers, in absence of oxygen, under nitrogen.
Bottling: automatic under nitrogen with bottle cleaning and automatic level control.
Security: non-refillable cap.
Fragrance:delicate fresh olive aroma and notes of almond.
Taste: slightly spicy with sweet sensations.
Color:golden with hints of emerald green.
Recommended on: great on steamed fish and for preparing chocolate cake.